Beer battered fish
So we had to share our recipe for traditional British Beer battered fish and chips. So what is they key to great fluffy, crispy batter that is light and full of flavour? Ice cold beer, a mixture of corn flour and normal flour, turmeric for golden colour and some seasoning for flavour.
This really does yield delicious fish and chips. The only other thing you need is delicious chips and some home-made tartare sauce. A great tip for fantastic chips is to cook them twice or three times. Boil, fry then finally oven cook (depending on how much time you have).
We used haddock today but you can use any of the usual fish and chips culprits!
- ¾ cup plain flour
- ¾ cup corn flour
- 1 teaspoon turmeric
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp celery salt
- Beer, lager or soda water
- Potatoes, sliced into chips
- Cut and wash the potatoes into chunky chips
- Boil for 3-4 minutes in boiling salted water
- Drain, set on a tray and allow to cool
- Once cooled refrigerate for 30 minutes
- Next you need to deep fry the chips on a medium high heat for another 2 minutes
- Again drain, allow to cool and refrigerate
- Finally when you are frying the fish cook the chips for a final 10-15 minutes in the oven. The trick is to get the first 2 stages of the chips cooking out if the way then when you need them it’s just a case of oven roasting
- Wash and pat dry the fish
- Per-heat the oil (medium-hot)
- Mix the dry batter ingredients in a bowl
- Then add the ice cold beer or fizzy water and stir with a whisk to combine the batter
- Add more beer or flour until you get the perfect consistency of batter. It should be thick but a bit runny. A good way to test it is on the back of a spoon.
- Then dip the fish into the batter making sure it is well coated.
- Fry for 5-7 minutes depending on the size of the fish. Start off with a high heat then turn down to make sure the fish is cooked.